Spanish pisto con huevos with tomatoes, eggplant, and garlic bread

We think of this vegetarian dish as ratatouille crossed with shakshuka, with the huevos, or eggs, baked right in the tender sautéed vegetables.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep and cook the vegetables

Step 2

Heat the oven to 350°F.

Step 3

Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut the squash into ½-inch pieces.

Step 4

Remove the stem from the eggplant; cut the eggplant into ½-inch pieces.

Step 5

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the sofrito and cook until fragrant, 1 to 2 minutes.

Step 6

Add the squash, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

Step 7

Add the eggplant and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

Step 8

Add the tomatoes and ½ cup (¾ cup) water, season with salt and pepper, and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes.

Step 9

Cook the eggs

Step 10

With the back of a spoon, form wells in the vegetable mixture and crack an egg into each well. Cover and cook over medium heat until the whites have set and the yolks are runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season lightly with salt and pepper.

Step 11

Transfer the pisto con huevos to individual bowls and dollop with the basil pesto.

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